World Black Bottom Pie

World Black Bottom Pie Recipe - A Delicious Dessert from USA

Region / culture: USA | Preparation time: 1 hour | Cooking time: 15 minutes | Servings: 8

Introduction

Black Bottom Pie is a decadent and delicious dessert that combines layers of chocolate custard, vanilla custard, and whipped cream in a flaky pastry crust. This rich and creamy pie is sure to satisfy any sweet tooth and is perfect for special occasions or holiday gatherings.

History

The origins of Black Bottom Pie are a bit murky, but it is believed to have originated in the United States in the early 20th century. The name "Black Bottom" likely refers to the dark chocolate layer at the bottom of the pie. This dessert became popular in the mid-20th century and has remained a classic American dessert ever since.

Ingredients

90 g butter
0.25 cup castor sugar
1 egg
1 cup plain flour
0.25 cup self-rising flour
0.5 cup thickened cream
30 g dark chocolate

Filling

1 tbsp gelatine
0.25 cup milk
0.25 cup castor sugar
3 tsp cornflour
1 cup milk -- extra
3 eggs -- separated
60 g dark chocolate -- melted
1 tsp vanilla extract
0.25 cup castor sugar -- extra

How to prepare

In a small bowl, cream together the butter and sugar using an electric mixer until just combined.
Add the egg and beat until just combined.
Stir in the sifted flours in 2 batches.
Turn the dough onto a floured surface and knead gently until smooth. Cover and refrigerate for 30 minutes.
On a floured surface, roll out the pastry large enough to fit a 23 cm pie plate.
Place the pastry in the plate, trim the edges, and prick the pastry all over with a fork.
Bake in a moderately hot oven for about 15 minutes or until browned. Allow to cool.
Spread the chocolate custard into the pastry case and refrigerate until firm.
Spread the vanilla custard into the pastry case and refrigerate until firm.
Spread whipped cream over the custard and sprinkle with extra chocolate.
For the filling, sprinkle gelatine over milk in a cup.
In a pan, blend sugar and cornflour with extra milk. Stir over heat until the mixture boils and thickens, then remove from heat.
Quickly stir in the egg yolks, followed by the gelatine mixture. Stir until smooth.
Divide the custard into 2 bowls. Stir chocolate into one bowl. Cover both bowls and allow to cool to room temperature.
Stir essence into the plain custard.
In a small bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add extra sugar and beat until dissolved between additions.
Fold the egg white mixture into the vanilla custard in 2 batches.
Spread the mixture over the chocolate custard and refrigerate until firm.

Variations

Add a layer of crushed nuts or cookie crumbs between the custard layers for added texture.
Use white chocolate or flavored chocolate for a unique twist on the traditional recipe.
Top the pie with fresh berries or a drizzle of caramel sauce for a fruity or caramelized flavor.

Cooking Tips & Tricks

Make sure to refrigerate the pastry dough before rolling it out to ensure it is easy to work with.

- Be sure to prick the pastry crust with a fork before baking to prevent it from puffing up.

- Allow each layer of custard to set in the refrigerator before adding the next layer to ensure clean and distinct layers.

- Use high-quality chocolate for the best flavor in the custard layers.

- Be patient when folding the egg whites into the custard to ensure a light and fluffy texture.

Serving Suggestions

Serve Black Bottom Pie chilled with a dollop of whipped cream on top for an extra indulgent touch. Pair with a cup of coffee or hot chocolate for a delightful dessert experience.

Cooking Techniques

Be sure to cook the custard over low heat and stir constantly to prevent it from burning or curdling.

- Use a double boiler or a heatproof bowl set over a pot of simmering water to melt the chocolate for the custard layers.

Ingredient Substitutions

You can use store-bought pie crust instead of making your own pastry dough.

- Substitute milk chocolate or white chocolate for the dark chocolate in the custard layers.

- Use a gluten-free flour blend to make the pastry crust gluten-free.

Make Ahead Tips

Black Bottom Pie can be made a day in advance and stored in the refrigerator until ready to serve. The flavors will have time to meld together, making it even more delicious.

Presentation Ideas

Garnish the top of the pie with chocolate shavings, cocoa powder, or fresh fruit for a beautiful presentation. Serve slices on decorative plates for an elegant touch.

Pairing Recommendations

Pair Black Bottom Pie with a glass of dessert wine, such as a port or sherry, for a sophisticated dessert pairing. Coffee or tea also make great accompaniments to this rich and creamy pie.

Storage and Reheating Instructions

Store leftover Black Bottom Pie in the refrigerator, covered, for up to 3 days. To reheat, allow the pie to come to room temperature before serving or enjoy it chilled straight from the fridge.

Nutrition Information

Calories per serving

Each serving of Black Bottom Pie contains approximately 350 calories.

Carbohydrates

Each serving of Black Bottom Pie contains approximately 35g of carbohydrates.

Fats

Each serving of Black Bottom Pie contains approximately 20g of fats.

Proteins

Each serving of Black Bottom Pie contains approximately 6g of proteins.

Vitamins and minerals

Black Bottom Pie is not a significant source of essential vitamins and minerals.

Alergens

Black Bottom Pie contains dairy (butter, cream, milk, eggs) and gluten (flour). It may also contain traces of nuts depending on the chocolate used.

Summary

Black Bottom Pie is a rich and indulgent dessert that is high in calories, fats, and carbohydrates. It should be enjoyed in moderation as a special treat.

Summary

Black Bottom Pie is a classic dessert that is sure to impress your family and friends. With its layers of rich chocolate and vanilla custard, topped with whipped cream, this pie is a show-stopping treat for any occasion. Enjoy a slice (or two) of this indulgent dessert and savor every bite!

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer afternoon, and I was rummaging through a dusty old box of recipe cards that had been passed down to me from my own grandmother. As I flipped through the yellowed, stained cards, I stumbled upon one that caught my eye: World Black Bottom Pie.

I had never heard of such a dessert before, but the name intrigued me. I sat down at my kitchen table, the afternoon sun streaming through the window, and began to read the recipe. It called for a chocolate cookie crust, a layer of rich chocolate pudding, a layer of fluffy whipped cream, and a sprinkle of chocolate shavings on top. It sounded decadent and delicious, and I knew I had to give it a try.

As I gathered the ingredients and started to bake, memories flooded back to me of all the recipes I had collected over the years. Some had come from cookbooks, others from friends and family members, and still others from chance encounters with strangers who had shared their culinary secrets with me. Each recipe held a story, a connection to someone or someplace that was meaningful to me.

As I mixed and stirred, the kitchen filled with the warm, comforting aroma of chocolate. I thought of my grandmother, who had taught me so much about cooking and baking, and how she had passed down her love of food to me. She had been a wonderful cook, always experimenting with new flavors and techniques, and I had learned so much from her.

The pie emerged from the oven, its chocolate cookie crust golden and crisp. I let it cool before adding the layers of chocolate pudding and whipped cream, then finished it off with a generous sprinkling of chocolate shavings. It was a work of art, a masterpiece of flavors and textures that I knew would be a hit with my family.

When I finally served the pie that evening, the reactions were immediate and enthusiastic. My husband declared it the best dessert he had ever tasted, and my children practically licked their plates clean. I felt a swell of pride and satisfaction, knowing that I had discovered a new favorite recipe that would surely become a staple in our household.

As I savored a bite of the rich, creamy pie, I thought about all the recipes I had collected over the years, and how each one had added a layer of richness and depth to my culinary repertoire. Each recipe had a story behind it, a memory attached to it, and I cherished them all.

And so, as I sat at the kitchen table, surrounded by my loved ones and the lingering aroma of chocolate, I made a silent promise to continue seeking out new recipes, new flavors, new experiences. Because in the world of cooking, there is always something new to discover, something new to learn, something new to savor. And I would never stop exploring, never stop experimenting, never stop sharing the joy of good food with those I love.